Eggnog Pound Cake

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Nutmeg, ground
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 3 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 3 sticks 1 1/2 cups butter

• Beer, Wine & Liquor

  • 1 1/8 cup International delight classic nog eggnog

Found on southernbite.com

Ingredients

• 1½ cups butter (3 sticks), softened
• 3 cups sugar
• 5 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup International Delight Classic Nog Eggnog
• 1 cup powdered sugar
• 2 tablespoons International Delight Classic Nog Eggnog

Directions

• Preheat the oven to 325°F and lightly coat a 12 to 15-cup Bundt pan with baking nonstick cooking spray with flour or grease and flour it.
• In a large bowl with a hand mixer or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
• Add the vanilla and mix well.
• In another bowl, whisk together the flour, baking powder, salt, and nutmeg. Add the flour and eggnog alternately, beginning and ending with flour, mix well after each addition.
• Pour the batter into the prepared pan, being cautious not to fill the pan more than ¾ of the way full, and bake for 55 to 65 minutes or until golden brown, just starting to pull away from the edges of the pan, and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then invert over a platter and turn out. Allow to cool before drizzling with the glaze.
• To make the glaze, combine the powdered sugar and the 2 tablespoons of eggnog in a small bowl and mix well. Drizzle over the cake.